Handbook of Culture Media for Food and Water Microbiology
Chapter O1: Oleandomycin Polymyxin Sulfadiazine Perfringens Agar (OPSPA)
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Published:06 Dec 2011
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Special Collection: 2011 ebook collection , 2011 ebook collection , 2011-2015 food science subject collection
2011. "Oleandomycin Polymyxin Sulfadiazine Perfringens Agar (OPSPA)", Handbook of Culture Media for Food and Water Microbiology, Janet E L Corry, Gordon D W Curtis, R M Baird
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This monograph has been assessed by members of the IUMS–ICFMH Working Party on Culture Media and given ‘Approved’ status.
This medium was devised by Handford (1974). It depends upon (i) the selective inhibitory properties of oleandomycin, polymyxin and sulfadiazine and (ii) an indicator system involving sulfite and ferric iron. Most unwanted organisms are suppressed while Clostridium perfringens and related species will reduce the sulfite and form black colonies due to the production of ferrous sulfide (Mead et al., 1982).
Suspend ingredients other than the oleandomycin and polymyxin in 1 L of water. Bring to the boil to dissolve completely. Dispense 100 mL amounts into bottles (or final containers) and sterilise at 121°C for 15 min. Concentrated stock solutions of the antibiotics are made by dissolving 0.5 g of oleandomycin phosphate in 100 mL of sterile distilled water and by dissolving 500 000 i.u. of polymyxin B sulfate in 5 mL of sterile distilled water. These concentrated solutions are further diluted 1 in 100 and, just before pouring, 1 mL of each diluted solution is added to the molten basal medium.